Spicy Roasted Pumpkin Seeds
Spicy Roasted Pumpkin Seeds and other gourmet seasoning ideas.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Snacks
Cuisine: snacks
Servings: 4 servings
Calories: 176kcal
- 2 cups fresh pumpkin seeds
- 1 tablespoon olive oil
- 1 teaspoon fresh lime juice
- ¾ teaspoon sea salt
- ¼ to ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon chipotle pepper powder
- ½ teaspoon coriander powder
- ½ teaspoon sumac
Preheat oven to 350-degrees F.
Remove seeds from pumpkin and rinse in a bowl of water, separating the seeds from the pulp. It's ok if all the pulp does not comes off.
Drain all the water. Add oil, lime juice, salt, and spices and mix to coat well.
Spread evenly on a baking sheet covered with parchment paper. Bake until toasted, approximately 20 minutes, tossing after 10 minutes.
Oven temperatures vary, so time may need to be adjusted. Remove from oven, and cool slightly before serving.
Nutrition Info only applies to Spicy Roasted Pumpkin Seeds.
- If you will be carving the pumpkin to make a jack-o-lantern, begin by slicing the top off of the pumpkin as you normally would. Otherwise, slice the pumpkin in half to access the pumpkin seeds easier. A long serrated knife, or a large carving knife (from a carving kit) are the best options for the job.
- Using a large spoon, ice cream scoop, or carving spoon (from a carving kit) to scrape the inside of the pumpkin. Remove the seeds and stringy fibers & guts. Another great tool for the job is the lid from a mason jar.
- Store pumpkin seeds in a ziplock bag and store for up to a week.
Serving: 1serving | Calories: 176kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 114mg | Fiber: 6g | Sugar: 0g